Monitoring volatile changes in infant formula during long-term storage at room temperature
This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable impor...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123002137 |
| _version_ | 1797394815224119296 |
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| author | Yilin Li Houyin Wang Ruotong Li Guirong Liu Kui Zhong Lipeng Gao Baoqing Zhu Anwen Jin Bolin Shi Lei Zhao Sisi Wang |
| author_facet | Yilin Li Houyin Wang Ruotong Li Guirong Liu Kui Zhong Lipeng Gao Baoqing Zhu Anwen Jin Bolin Shi Lei Zhao Sisi Wang |
| author_sort | Yilin Li |
| collection | DOAJ |
| description | This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were also used to assess the potential indicators of aroma changes during storage. The aim was to expose the possible changes in the aroma profile and the substances that alter infant formula (IF) aroma during storage. The results showed that the aldehyde and ketone content in the milk formula increased as the storage time was extended, while the lactone and terpenoid levels decreased significantly. The OAV indicated the presence of various major aromatic substances at different storage times. Considering consumer concern regarding product flavor, this study ascertained that monitoring substance changes during storage showed that 2-heptanone was a good indicator of milk flavor, dimethyl disulfide was a suitable indicator of protein degradation, and 3-methylbutanal, heptanal, hexanal, pentanal, and octanal were all good indicators of fat oxidation. The results of previous related studies were used to supplement the data in this work regarding the changes in IF during product shelf life and to provide support for controlling the flavor substances and quality during new product development. |
| first_indexed | 2024-03-09T00:25:11Z |
| format | Article |
| id | doaj.art-54392948c45a4052b39e7d65eaae9241 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:25:11Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-54392948c45a4052b39e7d65eaae92412023-12-12T04:36:16ZengElsevierCurrent Research in Food Science2665-92712023-01-017100645Monitoring volatile changes in infant formula during long-term storage at room temperatureYilin Li0Houyin Wang1Ruotong Li2Guirong Liu3Kui Zhong4Lipeng Gao5Baoqing Zhu6Anwen Jin7Bolin Shi8Lei Zhao9Sisi Wang10Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar, 161000, ChinaChina National Institute of Standardization, Beijing, 102200, ChinaBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100091, ChinaHeilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar, 161000, ChinaChina National Institute of Standardization, Beijing, 102200, ChinaHeilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar, 161000, ChinaBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100091, ChinaHeilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar, 161000, ChinaChina National Institute of Standardization, Beijing, 102200, ChinaChina National Institute of Standardization, Beijing, 102200, ChinaChina National Institute of Standardization, Beijing, 102200, China; Corresponding author.This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were also used to assess the potential indicators of aroma changes during storage. The aim was to expose the possible changes in the aroma profile and the substances that alter infant formula (IF) aroma during storage. The results showed that the aldehyde and ketone content in the milk formula increased as the storage time was extended, while the lactone and terpenoid levels decreased significantly. The OAV indicated the presence of various major aromatic substances at different storage times. Considering consumer concern regarding product flavor, this study ascertained that monitoring substance changes during storage showed that 2-heptanone was a good indicator of milk flavor, dimethyl disulfide was a suitable indicator of protein degradation, and 3-methylbutanal, heptanal, hexanal, pentanal, and octanal were all good indicators of fat oxidation. The results of previous related studies were used to supplement the data in this work regarding the changes in IF during product shelf life and to provide support for controlling the flavor substances and quality during new product development.http://www.sciencedirect.com/science/article/pii/S2665927123002137Infant formulaGC-MSOPLS-DAStorage lifeVolatile flavor compounds |
| spellingShingle | Yilin Li Houyin Wang Ruotong Li Guirong Liu Kui Zhong Lipeng Gao Baoqing Zhu Anwen Jin Bolin Shi Lei Zhao Sisi Wang Monitoring volatile changes in infant formula during long-term storage at room temperature Current Research in Food Science Infant formula GC-MS OPLS-DA Storage life Volatile flavor compounds |
| title | Monitoring volatile changes in infant formula during long-term storage at room temperature |
| title_full | Monitoring volatile changes in infant formula during long-term storage at room temperature |
| title_fullStr | Monitoring volatile changes in infant formula during long-term storage at room temperature |
| title_full_unstemmed | Monitoring volatile changes in infant formula during long-term storage at room temperature |
| title_short | Monitoring volatile changes in infant formula during long-term storage at room temperature |
| title_sort | monitoring volatile changes in infant formula during long term storage at room temperature |
| topic | Infant formula GC-MS OPLS-DA Storage life Volatile flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123002137 |
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